Text 25871, 84 rader
Skriven 2015-04-10 15:58:00 av MICHAEL LOO (1:123/140)
Ärende: picnic? 492
===================
 NB> Maybe you should at least check things out...?

I've drawn a blank so far.

 NB> My already scheduled conflicts are May 16-18, May 22-26, July 2-15,
 NB> and a possible one in mid September... Otherwise, it's pretty open...

The Backuses, Hafflys, and Shipps have provided date input. 

 RH> What with the family situation the way it is, we will not be able to
 RH> host this year. Hopefully, next year, and by then, the house should
 RH> have more improvements finished off.

Understood. Not a problem.

 RH> The only dates set in stone for us right now are August 7-14. We're
 RH> committed to be part of the cook team for a mission trip to VT. Things
 RH> could change, depending on Dad's health and so on, but we're going on
 RH> a day to day basis there.

Would it be possible to piggyback on those dates - that way
you could be, assuming we are in the northeast, within striking
distance of your father.

Or would that be too much time away. 

 DS> Time for Boyd pond again?

Now that's something. Of course, we'd all have to chip in
a reasonable amount, if indeed your neighbor is still renting.

 DS> Not us this year.  Date might depend on where.  We have plans for
 DS> mid-April, September and December -- none of which are usual picnic
 DS> dates.

For me, everything has to be done before 8/25.

Roman-Inspired Potato, Pea And Artichoke Filling With Gremolata
categories: Passover, pie filling
Yield: filling for an 8- or 9-inch mina

Filling
2 Tb olive oil
3 cloves garlic, minced
1 lb artichoke bottoms, cut into thick slices
1 lb waxy red or yellow potatoes, peeled and cut into rough chunks
1 1/2 c vegetable or chicken broth
1 lg pn saffron
Salt and white pepper, to taste
1 c peas, fresh or frozen (no need to thaw or precook)
Gremolata
1 bn flat-leaf parsley, finely chopped
2 cloves garlic, minced or pressed
1 lemon, finely grated zest of

Heat the olive oil in a pot over medium heat. Add the
garlic, saute for 1 min and add the sliced artichoke
bottoms. Saute until the garlic colors to a light brown.
Add the potatoes, broth and saffron. Bring to a boil,
then reduce the heat until it is just high enough to
maintain a simmer. Cover and simmer until the potatoes
are falling-apart tender, 20 to 30 min.

When the potatoes are done, mash the entire mixture
with a potato masher (or fork, if you don't have one)
until everything is reduced to a rough mash, with no
pieces larger than bite-size. The mixture should be
much looser than standard mashed potatoes, somewhere
just shy of soupy. You can add more broth (or simmer
some off) as needed. Season to taste with salt and
white pepper - depending on the saltiness of the broth,
salt may not be needed. Stir in the peas. Proceed with
the Basic mina Template recipe.

When the mina is out of the oven, mix together all of
the gremolata ingredients, and bring to the table for
diners to sprinkle over as desired. A hot sauce such
as harissa also is nice.

Deena Prichep, npr.org

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)